Ingredients
- 500g chicken breast
- 3 litres vegetable oil for deep frying
- 3 cups jasmine rice
- 2 cucumbers
- 200g shelled edamame beans
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 cup water
- 2 tsp salt
- 2 minced garlic cloves
- 4 tbsp soy sauce
- 4 tbsp rice wine vinegar
- 1 tsp sesame oil
- 4 tbsp honey
- Sesame seeds to garnish
- 3 tbsp Gochujang Korean chilli paste
- Dried chilli flakes to garnish (optional)
- 1 tsp minced ginger
Method
- Add the below ingredients together in a medium size bowl to create your mixture to coat chicken for deep frying. This can get a little sticky so it is useful to wear gloves! 1/2 cup flour, 1/2 cup cornflour, 2 tsp salt, 1 cup water, extra cornflour for coating chicken.Trim the fat off chicken and chop into 1-2 inch pieces and lightly salt. Roll chicken pieces in cornflour and coat with the mixture by dipping chicken pieces into bowl. Set aside and heat up your oil for deep frying the chicken for approximately 4 minutes. Remove carefully and absorb any excess oil on the chicken with paper towels.
- Wash 3 cups of rice to remove starch and cook in rice cooker. I used a rice mold to form rice into a cute cat shape once it was cooked but that is optional! If you do use a mold, be sure to run it under cold water first so the rice doesn’t stick to it when trying to remove. Place rice onto the middle of a plate or wide bowl.
- Now add the below ingredients together as a dressing for the cucumber slices.1 garlic clove, 2 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tbsp honey.I like the cucumber slices to be a little more crunchy and fresh, so cut them into approximately 1/2 cm slices and add the dressing prepared earlier. Garnish with sesame seeds or dried chilli flakes if you prefer. Neatly place the cucumber slices along one side of your rice on your plate or bowl.
- In a frying pan, add the following ingredients to make your spicy sauce for the chicken pieces. Use medium heat and stir occasionally. The Gochujang chilli paste is your star ingredient here. Let the sauce simmer until bubbles form and add the chicken pieces. Mix until all the pieces are coated in the sticky, spicy sauce. Remove and carefully add to the other side of the rice on your plate or bowl. Garnish with sesame seeds and you are ready to eat! 2 tbsp soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 3 tbsp Gochujang Korean chilli paste, 2 minced garlic cloves, 1 tsp minced ginger.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
